A few months ago a pair of finches in love decided to build a nest right on top of our back porch patio speaker. They immediately discovered our frequent in and out pattern. Scared to death, the little finches would sit, pouting, on a nearby power line, waiting for us to remain indoors.

YOU CAME TO US FINCHIES. DEAL.

The stubborn little couple stayed, and is currently keeping their new family, in egg form, warm.

This is all adorable, sure. Heck, I’ll go as far as to say they’re welcome on our back porch.

But I need to mention something.

Every single morning at 5:30, and right on the dot, the finch couple decides that they need to act out every scene in every Broadway musical known to man. They sing, so loud, and for so long. I’m actually so used to it now that I normally hum along with them, maybe even offer a harmony.

I can’t wait till this couple has their babies, so I can go out at 5:30 am and sing so loud in their sleep-deprived faces.

I better be careful or they’ll probably give me the bird.

Sorry.

Shrimp-Boil Kebabs:

(recipe from Everyday Food)

What it took for 2:

* 1/2 pound shrimp, peeled and deveined
* 1/2 pound andouille sausage, cut into 1-inch rounds
* 2 ears corn, cut into 1 1/2-inch rounds
* 1/2 pound new potatoes, boiled for 15 minutes, until fork-tender
* 1/2 stick of butter, melted
* 4 tsp hot pepper sauce (your choice!)
* 2 tsp Old Bay Seasoning

This is super simple. Alternate the shrimp, sausage, potatoes and corn onto 8 metal skewers. If you’re using wooden skewers, soak them in water for 30 minutes before putting them on the heat. (this prevents burning)

In a small bowl, mix together the butter, hot pepper sauce and Old Bay.

Preheat your grill to a medium-high. Throw the kebabs on and cook until all sides are nice and browned, about 8 minutes. Continually brush the kebabs with the butter mixture while you grill. So, so good.

Remember how I left 2 days open this week because I had no idea where the course of my life would take me? Remember how one of those days was Thursday? Well, the other one was yesterday. Brain-dead from yard work plus emerging from the last of a booty-kicking cold I suffered from all week, I held up my white flag of surrender and begged for someone else to do the work.

I did stick with something meatless of course, per my commitment. Which brings us to the end of the Great Vegetarian Challenge! It really wasn’t that much of a “challenge” per se, but it was enjoyable to consciously make the effort to not eat the meats for 7 days. I did it!

Now, for our next challenge, we’re going to make our way through half a cow!

Simmer down, the lady jokes.

We’re starting with a pig.

Shrimp Cobb Salad:

(from Cooking Light)

What it took for 2:

· 4 slices bacon (center-cut preferred)

· 16 large shrimp (peeled and deveined)

· ½ tsp paprika

· pinch of black pepper

· cooking spray

· couple of pinches of salt

· 3 Tbs. fresh lemon juice

· 2 Tbs. extra virgin olive oil

· ½ tsp whole-grain Dijon mustard

· 1 (10 oz) bag romaine salad

· 1 cup cherry tomatoes, quartered

· 2 carrots, shredded

· 1 cup corn kernels

· 1 avocado, sliced

Cook the bacon in a large skillet over medium heat until crisp. Remove from the pan and cut in half crosswise. Get rid of the bacon grease and wipe the pan clean.

Heat the pan over medium-high. Sprinkle the shrimp with paprika and black pepper. Coat the pan with the cooking spray and add the shrimp to the pan in a single layer. Cook 2 minutes, flip and cook maybe another minute. Sprinkle with a pinch of salt and toss to coat.

In the meantime, whisk together another pinch of salt, lemon juice, oil and mustard in a large bowl. Toss the lettuce in and coat with the dressing.

To serve, top each salad with shrimp, a handful of tomatoes, corn, carrots, avocado and bacon.

Tonight I’m going to an Italian cooking class and I am so so SO excited. It’s even located at my most favorite Italian restaurant in town. A friend of mine organized it and the guest list is tiny, so it’s going to be intimate and perfect. I’m pretty sure that I’m going to sob the entire time.

I’ll definitely report back on what we learned, what we ate, drank and obviously how long it took them to kick me out due to my inability to contain my obnoxious joy.

Indian Shrimp Curry Soup:

What it took for 4 servings:

* 1 pound of shrimp, thawed, peeled and deveined
* 1 can coconut milk
* 4 cups chicken stock (or fish if you can find it)
* 1 Tbs. fish sauce
* 2 Tbs. maharajah curry powder
* 1/2 pound rice noodles
* 1 bunch watercress
* 1/2 bunch cilantro, chopped
* juice of 1 lime
* coarse salt and freshly ground pepper

Toss a Tbs. of the curry powder over the shrimp. Season with salt and pepper.

In a large skillet, heat a Tbs. canola oil over high heat. Arrange the shrimp in a single layer and allow to sear a solid minute. Flip and sear 30 more seconds. Remove from skillet and set aside.

In a medium pot, whisk together the coconut milk and remaining Tbs. of curry powder. Add the broth and bring to a boil. Toss in the rice noodles and cook 5 minutes, until they soften.

Add the watercress, cilantro, lime juice and fish sauce and simmer 2 minutes. Add the shrimp and accumulated juices. Toss to combine. Soup’s on!

I’m back!

What a whirlwind of a week. I witnessed the birth of my niece. I changed a few dirty diapers. I held and bonded with her while my sister and her husband napped. I smelled her little head. I touched her little lips to make them pucker. I cried a lot. I breastfe….kidding!

No, really I’m totally joking.

After one of the most moving weeks of my life, I’m home and falling back into a routine that I know and love. Another wedding anniversary under our belt and an expanded vegetable garden later, I’m feeling accomplished and fulfilled.

Well, once I wash the inch of compost and top soil off my skin, then I’ll be set.

It’s good to be back!

Angel Hair with Peppers, Greens and Shrimp:

What it took for 2:

* 1/2 pound angel hair pasta
* 1 red bell pepper, thinly sliced
* 1 yellow bell pepper, thinly sliced
* 1/2 an onion, thinly sliced
* 3 cloves garlic, minced
* 2 Tbs. extra virgin olive oil
* splash of vermouth
* 10 frozen shrimp, thawed, peeled and deveined
* 2 cups spinach
* 1 cup collard greens
* pinch of all-purpose seasoning
* 1 tsp. smoked paprika
* coarse salt and freshly ground pepper
* fresh basil or parsley for garnish
* grated pecorino for garnish

Cook your pasta according to package directions, aka a nano second. Drain and reserve 1/4th cup pasta water.

In a medium skillet, heat the oil over medium. Add the shrimp and saute until opaque, about 2 minutes with one flip a minute in. Remove from pan and set aside.

Add the onion and saute for 3 minutes. Add the garlic and pepper and saute 2 more minutes. Toss in a splash of vermouth and let it bubble away for a minute. Add the spinach and collards to wilt. Season with all-purpose seasoning, paprika, salt and pepper. Add the drained pasta to the skillet. Toss in the shrimp, the pasta water and a good drizzle of oil.

Serve with another good grinding of black pepper, grated cheese and some torn basil. Dig in!

Back when I was a kid we’d watch Blossom and the Fresh Prince of Bel Air on Monday nights. Fast forward a billion years and I’m watching PBS cooking shows and the local news.

Where did the time go?

Why am I almost 35?

Wait, is that a JOWL I SEE?

Someone will pay.

*send help*

Broiled Buttery Shrimp With Spinach and Crusty Bread:

What it takes for 2:

* 1 pound frozen, raw shrimp: thawed, peeled and deveined
* 3 Tbs. softened butter
* 2 cloves garlic, minced
* 1/4th fresh parsley, chopped
* pinch of smoked paprika
* pinch of cayenne
* pinch of salt
* good grind of pepper
* some good crusty bread, buttered and toasted
* 4 cups baby spinach
* 1 tsp. extra virgin olive oil

In a small bowl, combine the butter, garlic, parsley and spices. Mix together with a fork until well combined.

Heat the broiler on high. On a rimmed baking sheet, arrange the shrimp in a single layer and dollop each one with a dab of butter. Broil it for about 3 minutes, until the shrimp is opaque and the butter melts. I know. Dying aren’t you?

In a small sauce pan, heat the oil and wilt the spinach just slightly. Throw in a pinch of salt and pepper. Remove from pan.

Serve buttery shrimp over the crusty bread with the greens. Maybe a good squeeze of lemon? Why not!

Do you hear that? It’s the sweet, sweet sound of weekend bouncing around in your head. After a blizzard-filled week and with more on the way, I hereby declare this a, “lock your doors for 72 straight hours and burn continuous fires and drink good red wine and eat good food and watch forensics shows non-stop and maybe that show “obsessed” because you guys it’s really good and don’t even glance at the laundry pile and don’t ever and I mean ever get out of your pajamas and just know that you can sweep next week and actually maybe wash your hair but only because there might be a beetle in it” weekend.

Don’t you agree?

By the way, there’s not a beetle in my hair.

I’m sorry if that grossed you out. And right before discussing food. GEEZ.

Coconut Curry Soup with Shrimp:

What it took for 2:

* 12 black tiger shrimp (or your favorite kind)
* 1 (14.5 oz ) can of coconut milk
* 2 cups cooked brown rice
* 2 Tbs. red Thai curry paste
* 3 cups organic low sodium chicken broth
* 1 Tbs. fish sauce
* ½ yellow onion, sliced
* 3 garlic cloves, minced
* 1 cup frozen peas
* 1 cup frozen edamame
* 2 Tbs. fresh lime juice
* 1/4th cup cilantro, for garnish

In a large saucepan or dutch-oven, heat 2 Tbs. extra virgin olive oil over medium-high. Add the onion and cook for about 3 minutes. Add the garlic and bloom for 30 seconds.  Add the curry paste and stir around for a minute. Add the coconut milk, broth and fish sauce. Bring to a boil, reduce heat and simmer for about 5 minutes. Add the peas and edamame and continue to simmer, another 5 minutes. Add the shrimp and cook until they become opaque, 2 minutes.  Lastly, toss in the brown rice and stir to combine.
Ladle into bowls and garnish with cilantro and spritz with lime. And spritz it good because it brings the soup to life!

Well, it’s all over. The tree has been put away, we’ve said our goodbyes to family and friends, we’ve eaten our weight in turkey and green bean casserole. In short, it was great!

*taking a deep breath, and maybe burping*

Time to move forward! Time to ramp up the whole grains, the power foods, the antioxidants, the positive attitude and maybe a few added pieces to the wardrobe. Or modal bed sheets. Or Sperry Topsiders.

I’m just sayin’.

To kick start this week of wellness, I prepared a simple coconut curry with shrimp and chickpeas. Curry spices are packed with antioxidants, and add flavor without fat. Coconut milk also contains many vitamins and minerals and is known to build the immune system. Shrimp of course is low in calories, and chickpeas are high in protein. WINNER!

Coconut Curried Shrimp Over Chickpeas:

What it took for 2:

* 1/2 pound frozen shrimp, thawed and deveined
* 1 can chickpeas, drained and rinsed
* 2 Tbs. brown sugar
* 2 Tbs. curry powder (I used Maharajah)
* 1/4th tsp. cayenne pepper
* 1 tsp. salt
* 2 Tbs. extra virgin olive oil
* 1 small yellow onion, chopped
* 1 clove garlic, minced
* 1 can (13.5 oz) lite coconut milk
* 1 Tbs. fresh lime juice
* good sprinkle of organic coconut flakes

In a large plastic bag, toss in the sugar, curry powder, cayenne and salt. Add the shrimp, seal and shake the bag to coat. Refrigerate until ready to cook.

Heat 1 Tbs. oil in a large skillet and add onion and garlic. Cook for about 5 minutes, to soften. Add the chickpeas and cook for an additional 5 or so minutes. Remove from skillet and set aside. Heat the remaining oil in the skillet. Add the shrimp and cook for 2 or so minutes, until they curl and become pink. Add the coconut milk and lime juice. Stir and bring to a boil. Reduce the heat medium-low and let simmer for about 5 minutes, letting the sauce thicken.

Spoon the saucy shrimp over the chickpeas and sprinkle with coconut flakes.

So, Aaron had his 2-week follow up appointment this morning for the plethora of nasal surgeries he endured not long ago. I’ll leave out the horrid details, but after some sweaty, squeamish moments in the chair, a near black out and a quick trip home to hang his assaulted face over the sink, the man can breathe! And this is good because you know what? We still have the backyard to rake and I’m looking at you for this one Aaron. Glad you’re better. And I love you. Oh you’re not reading this? Oh.

You’re still rakin’.

Mediterranean Rice Pilaf with Seared Shrimp:

What it took for 2:

* 2 cups Kashi pilaf (or brown rice, or barley, or wheat berries, or, or!)

* ½ pound frozen shrimp, thawed, deveined and pat dry

* 4 garlic cloves, minced

* 1/4th cup pine nuts, toasted

* 6 Tbs. extra virgin olive oil, divided

* 2 Tbs. balsamic vinegar

* 1/4th cup chopped parsley

* pinch of crushed red pepper

* 1 Tbs. lemon zest

* ½ red bell pepper, cut in a small dice

* 1/4th cup feta cheese

* coarse salt and pepper

Cook rice or pilaf in a rice cooker.

In a small bowl, whisk together garlic, 4 Tbs. evoo, vinegar, crushed red pepper, lemon zest, parsley and a pinch of salt and pepper. Set aside.

In a medium skillet, heat 2 Tbs. evoo. Add the shrimp in a single layer, allowing to sear for a good 1 to 2 minutes. Season with salt and pepper. Flip and sear for for 30 more seconds. 

Toss pilaf with dressing, red bell pepper and pine nuts. Top with shrimp and sprinkle with feta cheese and maybe a tad more parsley. Eat. You deserve it.

Our summer garden produced an obnoxious amount of produce today. While I was tactfully telling the garden that Halloween was next weekend, Aaron was tactfully telling me to chill and enjoy the free food. Men. 

When I say obnoxious I’m talking about a zucchini the size of a canoe, enough scotch bonnet peppers for 87 jars of jelly and tomatoes ga.lore. So, when life gave me lemons, I made…well, creamy tomato sauce. 

Linguine with Seared Shrimp and Creamy Tomato Sauce:

What it took:

* roughly 40 grape tomatoes (or 2 cans diced tomatoes) pulsed in a food processor

* 3 garlic cloves, minced

* pinch of crushed red pepper

* 1/2 pound linguine

* 1/2 cup heavy cream

* assortment of fresh herbs: basil, oregano, thyme, sage (torn)

* 1/2 package frozen raw shrimp, thawed and pat dry

* 2 Tbs. olive oil, divided

* coarse salt and freshly ground pepper

For the sauce: In a medium saucepan, heat the oil and add the garlic and crushed red pepper. Let bloom for about a minute. Add the crushed tomatoes, season with salt and pepper and the torn herbs. Let simmer over medium-low heat for about 30 minutes.  Right at the end add the cream. Meanwhile, cook the linguine until al dente. While the pasta cooks, heat 1 Tbs. evoo over medium-high heat. Add the shrimp and season with salt and pepper. Let sear for 2 minutes. Flip and sear for 30 more seconds. When the pasta is done, drain and add to sauce, stirring to coat. To serve, place the creamy pasta in a bowl and top with shrimp and more herbs. Always, always more herbs.

Don’t you feel that naming a dish “shrimp po’ boy” is somewhat of an oxymoron?  Because, hi, shrimp is not that cheap. Maybe they mean that after you purchase the shrimp you become a po’ boy. Perhaps it should just be called, “middle class marine meal.”  Or maybe, “rich man’s torpedo.”  Maybe I should shut up, start making sense and just eat the dang thing.

Behold, shrimp po’ boys with arugula and garden tomato.

What it took:

* 1/2 a bag of frozen, raw shrimp (Thawed, peeled and deveined. Any size shrimp is fine.)
* 2 whole wheat hoagies (or baguettes, whatever you fancy)
* 3 Tbs. olive oil
* 2 Tbs. mayo
* ½ Tbs. fresh lemon juice
* 1 tsp. Tabasco sauce (or Franks, etc)
* ½ tsp. smoked paprika
* ½ tsp. garlic powder
* pinch of cayenne pepper
* 1 tsp. of dried oregano
* ½ tsp. of dried thyme
* kosher salt and freshly ground pepper
* for garnish, arugula and sliced tomato

To begin, make the spread. Combine mayo, Tabasco and lemon juice in a small bowl.  Mix and set aside. In another small bowl, combine paprika, garlic powder, cayenne, oregano, thyme, salt and pepper. Take the little spice mixture and tip it right into your shrimp. Stir to coat. Heat your sauté pan to a medium high heat, add oil and throw the shrimp in. You don’t have to throw. I just get excited. Make sure they are in a single layer so they cook evenly. Let them sizzle for about 2 minutes (depending on size) then flip. Let sizzle for about 30 more seconds and take off heat. Finally, assemble your hoagie. I prefer to toast mine for just a few minutes.  Spread your spicy mayo on both sides, layer with arugula, sliced tomato, and then stuff it with your perfectly seasoned shrimp! Then you can decide how rich or poor you feel. Either way, you’ll definitely be satisfied.